When fresh tomatoes are not available, there is the superb alternative of
imported Italian canned plum tomatoes, peeled, and sometimes peeled and
diced. The San Marzano brand is one. There are some devotees who believe
that if only the very best fresh tomatoes are not available, the imported
canned tomatoes make consistently the best sauce.

marinara

this truly basic tomato sauce, sometimes
known as "quick", is popular because it is made in a quick and simple
manner, and uses few ingredients. And tastes great.

for the sauce:

one-third cup olive oil

3 large cloves of garlic, peeled and
chopped

one 28-ounce can of peeled, imported
Italian plum tomatoes. Drained and roughly chopped

4 tablespoons chopped basil (or parsley)

salt and freshly ground pepper

Put the oil in a medium-sized sauté pan,
over medium heat. Add the garlic. When it starts to sizzle, add the
tomatoes, plus salt and pepper. Bring to a boil, breaking up the tomatoes
with a wooden spoon. Turn down heat. Add the basil or parsley. Add salt and pepper.
Simmer, continuing to stir, for about 25 minutes more.

arrabiata

Slightly stronger, with red pepper flakes.
Arrabiata is Italian for "angry". An option includes pancetta.

for the sauce

two cloves of garlic, peeled and chopped

four tablespoons olive oil

1/2 to 3/4 teaspoon red pepper flakes

one 28-ounce can imported Italian
tomatoes, peeled

two tablespoons of coarsely chopped
parsley

salt and pepper

Roughly chop the tomatoes. Put the oil and
the garlic in a sauté pan: cook over a medium heat, until the garlic
begins to sizzle. Add the chopped tomatoes and their juices to the pan.
Cook at a medium simmer for twenty minutes, stirring regularly with a
wooden spoon. Add salt and pepper.

Put the sauce through a food mill,
returning it to the sauté pan. Add the red pepper flakes, and simmer for
15 more minutes. Coarsely chop the parsley and put it in the sauce just
before taking off the heat. Taste for salt.

option: put 2
ounces of pancetta, roughly chopped and diced, into the sauté pan when the
garlic begins to sizzle and before adding the tomatoes. Cook for two
minutes. Then add the tomatoes and go on from there.

another option:
use basil instead of parsley.

old-fashioned simmered
tomato sauce

A rich tomato sauce with complex flavors.
Simmer for 20-30 minutes, or as long as one needs to get the texture you
want and retain all the flavors.

for the sauce:

one 28-ounce can whole imported Italian
plum tomatoes, peeled, roughly chopped, and in their juice.

2 tablespoons olive oil

2 tablespoons butter

two garlic cloves, peeled and finely
chopped

1/3 cup finely diced sweet onion

1/3 cup finely diced celery

1/3 cup finely diced carrots

1 tablespoon chopped thyme leaves

2 tablespoons chopped Italian parsley

2 tablespoons chopped basil

salt and pepper

Heat the oil and the butter in a sauté pan
over medium heat. Add the garlic, and cook until it just starts to sizzle.
Add the onion and cook for two minutes. Add the celery and carrots and
cook for 6 more minutes. Add the herbs and cook for 2 minutes.

Add the chopped tomatoes and their juice,
the salt and some freshly ground pepper, and do a lively simmer,
uncovered, for 15-20 minutes, until the sauce just starts to thicken.